serves
4-6 people
serves
4-6 people
people
Ingredients
3 tbsp oil
1 tbsp ajwain
1 large onion, chopped
2 tbsp ginger, minced
6 cloves garlic, minced
½ kg mixed beans, soaked overnight (this can include kidney beans, black-eyed beans, chickpeas, soy beans, mung beans, green beans, black beans, white beans, and red beans)
½ tbsp Turmeric
1 tbsp cumin powder
1 tbsp cinnamon powder
1 litre good quality chicken stock
4 tomatoes, chopped
Salt – as per taste
Instructions
In a large pot, heat the oil and fry ajwain until they turn a brown-red colour. Add the chopped onion and fry until they turn golden brown.
Add the pre-soaked mixed beans and sauté briefly before adding the ginger and garlic. Stir in turmeric, cumin and cinnamon powder and let sit for a couple of minutes. Pour in the chicken stock and let simmer for about 30 minutes.
Just before serving, add the chopped tomatoes and salt to taste.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
